Onion soda bread with whipped English mustard butter

Perk up homemade soda bread with onion and a light but punchy mustard butter. Serve alongside your favourite cold meats and a fresh salad

  • Prep:20 mins
    Cook:1 hrs
    plus cooling
  • More effort

Nutrition per serving

  • kcal 485
  • fat 22g
  • saturates 13g
  • carbs 56g
  • sugars 6g
  • fibre 5g
  • protein 13g
  • salt 3.1g


  • 340g strong wholemeal flour
  • 340g strong white bread flour, plus extra for dusting
  • 2 tsp bicarbonate of soda
  • 40g dried onion flakes
  • 1 tbsp nigella seeds
  • 85g butter, melted
  • 625ml natural yogurt
  • splash of milk
  • 1 tbsp oats
  • 135g unsalted butter, chopped and softened
  • 25g English mustard


How to enjoy
Enjoy the bread at room temperature the next day, or warm in a low oven for 10 mins. The butter will keep in the fridge for three days.


  1. Heat the oven to 200C/180C fan/gas 6. Tip the flours into a bowl with the bicarb, onion flakes, nigella seeds and 1½ tbsp salt. Stir together and make a well in the middle. Tip in the butter and yogurt, and bring together into a soft, sticky dough using a spatula. If it seems dry, add a splash of milk.

  2. Tip the dough out onto a lightly floured surface and gently form into a round. Lift onto a lightly floured baking sheet, cut a deep cross in the top using a sharp knife and sprinkle over the oats. Bake for 1 hr, or until golden and the loaf sounds hollow when tapped underneath. Leave to cool on a wire rack.

  3. While the bread cools, beat the butter, mustard and a pinch of sea salt together until light and airy. Spoon into a small pot. Slice the bread and serve with the mustard butter for spreading over.

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